Description
Crispy Rice Paper Scallion Pancakes are a quick and delightful snack combining tender scallions with fragrant sesame oil wrapped in crispy fried rice paper. These easy-to-make pancakes offer a perfect balance of savory flavors and crunchy textures, paired with a tangy and spicy dipping sauce for an irresistible bite.
Ingredients
Scale
Pancakes
- 1 bunch Scallions (or substitute with garlic chives or red onions)
- 1 tsp Salt
- 1 tsp White Pepper (black pepper as substitute)
- 1 tbsp Sesame Oil (or sunflower oil)
- 6 sheets Rice Paper (fresh recommended)
- 2 large Eggs (or cornstarch and water mixture for egg-free)
- 2 tbsp Cooking Oil (vegetable or canola oil for frying)
Dipping Sauce
- 2 tbsp Soy Sauce (tamari as gluten-free alternative)
- 1 tbsp Rice Vinegar (apple cider vinegar as substitute)
- 1 tbsp Chili Oil (or sriracha)
Instructions
- Prepare Scallion Mixture: Finely chop the scallions and combine them in a mixing bowl with salt, white pepper, and sesame oil. Stir well to coat the scallions evenly with the seasoning and oil.
- Soften Rice Paper: Fill a shallow dish with warm water. Soak two overlapping sheets of rice paper for 10-15 seconds until pliable but not too soft. Lay the softened rice paper flat on a clean surface.
- Egg Wash Application: Whisk the eggs in a small bowl. Brush a thin layer of the whisked eggs over both sides of the softened rice paper sheets to help bind the filling.
- Form Pancakes: Spread a portion of the scallion mixture across the center of the rice paper sheets. Roll the sheets tightly into a log shape, twisting the ends gently to secure the filling inside.
- Fry Pancakes: Heat a non-stick skillet over medium heat and add enough cooking oil to coat the pan. Fry the rolled pancakes for 2-3 minutes on each side or until they turn golden brown and crispy.
- Prepare Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar, and chili oil. Adjust the proportions to achieve a tangy and spicy balance that suits your taste.
- Serve: Serve the crispy rice paper scallion pancakes hot alongside the dipping sauce. Enjoy immediately for the best texture and flavor.
Notes
- For an egg-free version, replace eggs with a cornstarch and water mixture brushed onto the rice paper.
- Use fresh rice paper sheets for optimal pliability and crispiness.
- Adjust the seasoning in the scallion mixture according to your preference.
- Substitute chili oil with sriracha for a different spicy flavor.
- Serve immediately after frying to maintain crispiness.
